Description
This Sheet Pan Chicken with Feta and Roasted Vegetables is a simple yet flavorful dish that brings together juicy chicken, creamy feta, and vibrant roasted veggies. Perfect for a quick family dinner, it combines healthy ingredients with minimal prep time.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1/4 cup olive oil
- 3 tablespoons lemon juice (about 1 lemon)
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups baby potatoes, halved (or quartered if large)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 6 ounces feta cheese, crumbled
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 200 degrees Celsius.
- In a large bowl, marinate the chicken with 1/4 cup olive oil, lemon juice, oregano, garlic powder, onion powder, paprika, salt, and pepper. Let it marinate for at least 15 minutes.
- While the chicken is marinating, prepare the vegetables. Cut the baby potatoes, bell peppers, zucchini, red onion, and cherry tomatoes and place them in a separate bowl.
- Add 2 tablespoons olive oil, thyme, salt, and pepper to the vegetables and mix well to coat evenly.
- Place the marinated chicken in the center of a large baking sheet and arrange the prepared vegetables evenly around it.
- Bake for about 25-30 minutes, until the chicken is cooked through (an internal temperature of 75 degrees Celsius) and the vegetables are tender.
- After baking, remove the sheet from the oven and sprinkle the crumbled feta over the chicken and vegetables. Let it rest for 5 minutes to allow the cheese to melt slightly.
- Serve the dish warm, garnished with fresh parsley or basil if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Avoid overcrowding the baking sheet to ensure the vegetables roast instead of steam. You can substitute chicken thighs for juicier meat or use goat cheese instead of feta if preferred. Feel free to experiment with different vegetables or herbs.